Light and Luscious Fruit Cheesecake
(Deaf Smith County)

1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons melted homemade margarine (*see below)
16 ounces fat-free cottage cheese
4 ounces fat-free cream cheese
1 cup granulated sugar
3 eggs
2 tablespoons amaretto flavoring
2 oranges, peeled, sliced into rounds
2 kiwi fruit, peeled, sliced into rounds
2 tablespoons melted jelly (any kind, used for garnish)

Preheat oven to 325 degrees. In medium bowl, combine graham cracker crumbs and 1 tablespoon sugar. Cut in homemade margarine with a pastry blender until mixture resembles course crumbs. Press onto bottom of 9 inch spring form pan. Bake until crust is set, approximately 10 minutes. Increase oven temperature to 350 degrees. In food processor, blend cottage cheese, cream cheese and sugar until smooth, 3 to 5 minutes. Add eggs and flavoring; process until smooth.

Pour into prepared crust. Place pan in center of oven and bake mixture at 350 degrees until filling is set (approximately 1 hour 15 minutes). Cool on wire rack for 30 minutes then place in refrigerator and chill. Remove the sides of the pan by loosening the hinge. Place the cheesecake and the bottom of the spring form pan on a serving plate. Arrange fruit on top of filling and around sides of the cake to hide the bottom of the spring form pan. Swirl fruit with jelly for a garnish. Cut and serve in wedges.

Yield: 8 servings

*Homemade margarine: Combine 1 cup canola oil with 1 pound softened butter in food processor. Blend until smooth. Refrigerate.

4H Recipe Index